Process of preparing or treating cocoanut and product obtained thereby.



" with the original milk, wherehy'it keep rarnnronnron -rasJammie eaxnaan, or rnrnannfifinia, PENNSYLVANIA,

l I rnocnss orirnnrenrme on, rana'rme cocoANur Ann rnozoncr OBTAINEDTVTHEREBY.

1,239,364. No Drawing. Applicationflledflay 1, i916. Serial No. eases). To all whom, it may eoncem:

Be it known that I, FRANKIJN BAKER, Jr., a citizen of the United, States, residing 'Philadelphia, Pennsylvania, have invented a Process'of Preparing or Treating Cocoanut and Product Obtained Thereby, of"

which the following isza specification My invention-relates to the preparation, preservation and lpajcking of fresh cocoanut,

that isvto say'the' meat or kernel of the fruit in 'a. tresh fstate'ifor a relatively indefinite portant part but, asthe' name ilnpiliea all length oftiine. Thedesiceationof cocoanut .1s mold-and Well known process;-"in fact many methods have been developed in which the. desiecati'on oi the meat of'the' eoco'anut kernel forms a necessary or imof this Work has resulted in the production of'a dry product and, in all instances, some other material,,usually a preservative, or

sugar has been added to the coeoannt.

The essential object of my invention is to provide a preserved cocoanut product, with nothing added, that has the originalmoisture, dampness and condition of .fresh.

ggrated or shredded cocoanut; the milk originally with the cocoanut being in most instances preserved with the shredded or grated mass 015 the kernel, and the whole packed in cans, glasses or any other suitable T form of receptacles which are hermetically sealedv ln carrying my. process into efieet f'the cocoanuts are op ened,"the .inilk careitully drained from the same and saved; the kernel or meat of the coc'oanut is shredded or ceptacles in which" itis to be packecl for sale grated by any approved or well known.

means, and then theshredded' or grated cocoanut is placed the cans or other re- -and subsequent use.

In the meanwhile, the milk of the cocoanuts thus prepareidhas been heated, heing raisecl to a temperature suhs'tantially, but not, exceeding, that of the boiling point of water, and after the cans havebeen sub stantially filled with the 'shreclrled or grated cocoanut, .a portion of this milk, the amount used hein 'direct'lyproportionate to the amount oi cocoanutlin the cans, may he poured into the latter,

The cans are then hermetically sealezi and-.7 placed in a retort or steam chest into whleli steam is. introduced and kept under pres- Speeifieat-ion of Letters Eatent,

Patented malaise.

teria present in the cocoanut or the milk. v This temperature will vary depending upon anumherof factors- In my work I have (found that a temperature at or slightly in excess of 212 F. may be sufiicient under ,some conditions. Generally'speaking and for the meat of most cocoan'uts,-the temperatures may range from 215F, to 225? F.; 05 the critical. temperature being about 220 F. The eanswith the contained cocoanutand heatedrnilk are maintained at the desiretl ,-temperature until the eocoanut has been thoroughly heated through and' the bacteria thereofdestroyed.

' The usual period of time Jl 'or this heat treatment is'approximately one-halfhour, although in some instances, it rnay he inches 1 sary or desiral'ile to raisemhe temperature in the steam pressure ehamberto'a'much higher point,- approximately 2509;; F.,. for

alshort peried ofiftime;--anli this-allay necessary Whenmtreatingsome kinds of co? coanut in WlliCfijtllQbfiCiQl-ltt presentfcan fio'i only be destroyed at the higher heat. higher'temperature isfinaintainefifier I proximately lfiVB minutes. lhe cans e5 "then withra wi'i and allowefdgto cools 06m temperature, anti the prouct isthentomnarket anti slihsequezit'iige, v (it will he uncierstoofi, of cours bacterial content of the meat ,or;

' the oocoanut and the ,milkwaries withinaet eertain limits, In the treatizrent lofeo eoaf 9 0 nut, therefore, vvhile all ofthwhateria of the contentsof certain .eocoanuts -may be killed at the lower temperatures, thers may require the higher temperatures.

all 'nstanees the 'high 'ftemperature 19:5

treatment-is for, a shortel "IengEh of time.

' thanathe' treatment at the lower temperatures andgsueh high temperaturetreatment follows -treat'znent at the lower temperatures so that the material can he raisedto the higher temperatures in a relatively short periofi of time. In this method o'f.proceclure, no harm to the protluct will result. iii-l the operation of destroying thevbacteria he oireparation of my iniproverl 00-. teaser prouucttpreservedr and-packedin can? or other taeles; the heat'treatment "is the importantf factor and'this musti-j'be jsuficient to kill thehaeteriafpresent in the 110 raw cocoanut and the milk thereof; In some cases, however, where it is not desired to keep the packed cocoanut for any length of time as, for instance, where its use is local or at points directly convenient to the point of manufacture, it will safely keep for short periods of time in hermetically sealed packages when treated or exposed to the lower temperatures. These temperatures, under the conditions noted, will be sufficient to kill most of the bacteria' resent and preserve the product in a per ectly sweet condition for a limited length of time. This is particularly desirable when the goods are used by confectioners and where final use may be effected in a relatively short time after packagin While in most instances the original milk will be packed with the cocoanut product, 1t may be desirable to omit the greater portion or all of it, in some instances. When used it is always heated to a temperature of approximately 212 F., before it is added to the shredded, grated or otherwise prepared cocoanut placed in the cans or other receptacles.

The finished treated produce when ready for use, after cooling, will be found to be as fresh and moist as the grated or shredded cocoanut direct from the fresh green nut, and it may be used for all purposes for which the fresh product is emp oyed.

This is believed to be the first instance where cocoanut ispacked in a moist condition with or without the original milk, and without the addition of any ingredient of any nature, or anything in the nature of a preservative.

Reference in the claims to the step of cutting, grating, shredding, or comminuting the cocoanut kernel is not to be construed as limiting my invention to any exact manner of preparing the kernel; such language being intended to include any method or means of finely dividing the kernel to make it readily available in carrying out my improved process and for subsequent use as an article of food.

I claim: 7

1. The process of preserving cocoanut in a natural moist condition, which consists in separating the milk from the kernel, cuttin g, grating, or shredding the kernel, packing the same in receptacles, hermetically sealing the receptacles with a po'rtionof the milk, and then subjecting the hermetically sealed receptacles to a high temperature sufficient to kill the bacteria present in the cocoanut. p

2. The process of preserving cocoanut-in a natural moist condition with the original milk, which consists in separating the milk from the kernel, cutting, grating, or shredding the kernel, packing the same in receptacles, heating the milk, introducing a 3. The process of preserving cocoanut in v a natural moist condition with the original milk, which consists, in separating the mllk from the kernel, cutting, grating or shredding the kernel, packing the same in receptacles, heating the milk, introducing a portion of the heated milk into the receptacles with the prepared kernel, hermetically sealing the receptacles in which the cocoanut kernel and milk .is placed, and then subjecting the hermetically sealed receptacles to a temperature approximating 220 F. for approximately one-half hour.

4. The process oflpreserving cocoanut in a natural moist condltion with the original milk, which consists in separating the milk from the kernel, cutting, gratin or shredding the kernel, packing the shredded cocoanut in receptacles, heating the milk of the cocoanut to a temperature of approximately 212 F., introducing a portion of the heated milk into the shredded mass of the kernel,

hermetically sealing the receptacles in which the shredded cocoanut and milk are placed,

and then subjecting the hermetically sealed receptacles to a high temperature sufiicient to klll the bacteriapresent inv the cocoanut and the milk thereof.

5. The process of preserving cocoanut in a natural moist condition with the original milk, which consists in separating the milk from the kernel, cutting, grating or shreddmgthe kernel, packing the shredded cocoanut in cans, heating the milk of the cocoanut to a temperature approximating 212.

F., introducing a portion of the heated cocoanut milk into the shredded mass of the kernel, hermetically sealing the cans in wh1ch the shredded cocoanut and milk are placed, then subjecting the hermetically.

sealed cans to a high temperature approximating 220 F. for a period of time approximating one-half hour, and finally cooling the contents of the filled cans.

6. The process of preserving cocoanut in a natural moist condition, which consists in separating the milk from the kernel, cuttlng, grating or shredding the kernel, pack- 1ng the same in receptacles, hermetically sealing the receptacles in which the cocoanut kernel is placed, subjecting the hermetically sealed receptacles to a temperature a proximatmg 220 F., for approximate y one-half, hour, and increasing the temperature to approximately 250 F. for a short period of time.

7, The process of preserving cocoanut in a natural moist condition with the original milk, which consists in separating the milk the heated cocoanut milk into the shredded mass of the kernel, hermetically sealing the cans in which the shredded cocoanut and milk are placed, then subjecting the hermetically sealed cans to a high. temperature approximating 220 F. fora period of time approximating one-half hour, increasing the temperature to approximately 250 F. for a short period of time, and finally cooling the contents of the filled cans.

8. As a new article of manufacture, a completely sterilized mass of cocoanut in a shredded or comminuted state together with its original milk.

9. As a new article of manufacture, a hermetically sealed completely sterilized package of cocoanut kernel in a shredded or con'ipiinuted state together with its original mil FRANKLIN BAKER, Jr. 

